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About Jack & Barbra Donachy

Writers, photographers, food lovers, anglers, travelers and students of poetry

Beef Bourguignon on Rustic Pan Fried Toast

Cooking flame cognac n

It’s the flamed Cognac (not to mention the half bottle of red wine) that gives this savory dish it’s unique, caramelized flavor. When you light the Cognac, stand back! Can you see the horse head in the flames?

Deep in the heart of winter here in Mongolia, we find ourselves craving traditional cold-weather comfort foods. Beef Bourguignon (also known as Beef Burgundy) is a classic stew from France’s Burgundy region. As is true of many stews and chowders, this dish has its origins as peasant fare, but over time was refined into the not-overly-difficult crowd pleaser familiar today. Why not give it a try some cold winter’s night!

As a stew, ingredients can be substituted fairly freely. (The pearl onions this dish traditionally calls for are difficult to find where we live. Coarsely diced regular onions work fine.) It occurs to us that the addition of rutabaga, pumpkin, parsnips or hard squashes would add appropriate flavors to this dish. Also, remember the basic rule for cooking with wine: use one you’re happy to drink. A full-bodied, dry red is best.

beef bourguignon n

The finished beef bourguignon is traditionally served on toast and is a great excuse (if you need one) to pop the cork on a favorite red wine. The better the toast, the better the entrée. See our method, below.

Ingredients

  • 1 tbsp olive oil
  • 4 oz thick-cut bacon, diced into small pieces
  • 1 1/4 pounds beef cut into 1-inch cubes. Tri-tip or chuck work well, as do higher quality cuts.
  • smoked sea salt (or regular sea salt)
  • freshly ground pepper
  • 1/2 lb carrots, sliced thick
  • 1 lb onions, chopped coarse
  • 2 cloves garlic, chopped medium coarse
  • 1/4 cup Cognac
  • 2 cups quality dry, full-bodied red wine such as Syrah, Shiraz, Zinfandel, Merlot or Pinot Noir or a blend of similar wines
  • 1 cup beef broth – made from stock, canned or made from bullion
  • 1 tbsp tomato paste
  • 1 tsp thyme
  • 2 tbsp unsalted butter, divided
  • 1 to 2 tbsp all-purpose flour or rice flour
  • 1/2 pound mushrooms, stems removed, sliced into large chunks

Directions

  1. Preheat oven to 250 degrees F (120 C) and adjust rack to a low position.
  2. Dry the beef cubes with a paper towel and place them in a bowl. Add smoked sea salt and pepper and mix together. Set aside.
  3. In a large oven-safe pot or sautéing pan with high, straight sides, heat the olive oil over medium heat. Add the bacon and cook till edges just begin to crisp. Remove bacon to a plate, but reserve the oil and fat in the pan.
  4. Add beef to hot pan to sear. Do not overlap or crowd. Use tongs or a spatula to turn beef so that each side is browned. Remove seared beef to a plate.
  5. Add carrots and onions to the pan. Add additional olive oil, if necessary. Season to taste with salt and pepper and sauté till onions are slightly browned and carrots are just tender – about 10 minutes.
  6. Add the garlic and cook for an additional minute.
  7. Add the Cognac and exercising due caution, light it with a match. This will burn off the alcohol and create a rich, caramelized flavor.
  8. Stir the tomato paste into the beef broth.
  9. Place the beef and bacon in the pan. Add wine and enough beef broth/tomato paste mixture to almost cover all the ingredients. Add the thyme and bring everything to a simmer.
  10. Cover the pan with a lid and place in oven for about an hour and 15 minutes.
  11. Meanwhile, heat half the butter in a skillet over medium heat. Add the flour and mix together thoroughly.
  12. Remove pan from oven. Place on stove, stir in the butter and flour mixture and bring to a simmer.
  13. In a skillet over medium heat, sauté the mushrooms in the remaining butter. Add them to the stew. Continue cooking for about 10 minutes. Taste for seasonings.
  14. Serve piping hot on toast (see below).

Pan-Fried Toast – Use any hearty, rustic bread sliced fairly thick.

Heat about 2 tablespoons of olive oil in a large frying pan over medium to medium low heat. Mince two cloves of garlic (a fine cheese grater works well for this). Spread one side of bread with olive oil and a thin spread of minced garlic. Place bread garlic-side down in pan and fry, being careful not to let the garlic burn. When the garlic is golden brown, flip the bread and fry the other side. The finished bread should be beautifully browned and crisp on the outside.

The Chinggis Khan Equestrian Statue: An Impressive Monument to Mongolia’s Past and Future

Chinggis statue face close n

There is no overstating the importance of Chinggis Khan – ruler of all who live in felt tents – to the Mongolian people. Revered in film and in statues such as this 40 meter (131 feet) tall monument , the founder of the Mongolian Empire is evoked in everything from currency to Ulaanbaatar’s international airport to vodka labels.

Sitting at an altitude of 4,429 feet above sea level, just over one million people live in Ulaanbaatar, Mongolia’s capital city. Another 1.7 million Mongolians live in the countryside, either in smaller communities or as nomadic herders on the highland steppe or vegetated regions of the desert. In former times, these grasslands and the nomadic herding culture that accompanied them stretched through Kazakhstan as far west as Hungary, so when Chinggis Kahn proclaimed himself ruler of all who live in the circular, felt-covered tents called gers that were the homes of these nomadic people, he was laying claim to the largest contiguous land mass ever to fall under one empire.

Chinggis Khan w landscape n

Looking east toward the place of his birth, Chinggis still dominates the rugged Mongolian steppe. Two hundred-fifty tons of stainless steel went into this statue which is situated at the location where a young Temüjin (Chinggis’s boyhood name) found a golden whip and took it mean that he was destined to become a great leader. 

At his birth in 1162(?), the land of Tumüjin’s childhood was occupied by numerous, often warring nomadic tribes. Part of Chinggis’s legacy includes uniting these tribes under one rule and in the process creating a national identity for the Mongolian people.

The nomadic culture has died out or essentially been extirpated elsewhere such as in Kazakstan and Hungary. Under Stalin, the Soviets waged an unrelenting campaign to wipe out or drive out nomadic herdsmen, in many locales turning former grazing lands into collective farms and bringing about mass starvation in the process.

Chinggis statue hand over gers n

The name Chinggis Khan means “leader of all who live in felt tents.” 

But in Mongolia, a land sufficiently insulated and independent enough from both the Russians and the Chinese, hundreds of thousands of Mongolians still live much as they did in the 13th century when Chinggis rose to power. As such, they are the last truly nomadic people in the world.

Millennia of equestrian know-how passed down generation to generation is still showcased in annual tournaments where horse-mounted riders traveling at full gallop demonstrate an ability to pierce man-sized targets with arrows shot from simple bows. It is easy to imagine the terror such skilled, mounted warriors would have invoked in territories where horsemanship was all but unknown. In addition to enemy soldiers felled in battle, under the various Khans, Mongolian armies slaughtered tens of millions of civilians in locales where people had refused invitations to surrender.

At its zenith, the Mongolian Empire stretched from eastern Europe through much of China and Southeast Asia all the way to the shores of the Pacific Ocean. Present day Mongolia lies within the bean-shaped boundary partially covered by the map key. 

The positive aspects of Chinggis’s legacy include bringing political stability to the Silk Road and thus to regional commerce, establishing religious tolerance, fostering intellectual growth and greater communication throughout the empire, and quelling the region’s history of tribal and clan warfare by introducing meritocracy to government.

Chinggis leather boot njpg

This leather boot, located in the museum below the statue, is the same size as the stainless steel boots on Chinggis’s feet. The statue was completed in 2008 and is currently the largest equestrian statue in the world. 

soldier statues at chinggis statue n

 

Reminiscent of the soldiers who rode with Chinggis, these vigilant horsemen face the rising January sun. The museum is a collection of period weaponry, jewelry, serving ware and other artifacts, as well as portraits of the 36 Khans who succeeded Chinggis and were appointed as heads of various regions of the empire. Chinggis Khan died in August, 1227. He was about 65 years old. Various accounts have him succumbing to an infected battle wound, a hunting accident, a fall from a horse and the dagger of a woman his army captured. Probably as protection from desecration by rivals, the whereabouts of his burial site remain shrouded in mystery as well…

From the end of the 17th century until 1911, Mongolia was under the control of China. Soon after that, they fell under Russian hegemony and in 1924 were declared a satellite state of the Soviet Empire. It wasn’t until 1989 that Russia withdrew it’s troops from Mongolia. In 1992, Mongolia created a new constitution and a multi-party democracy. Mongolia is thus at once a very young country, and a very old one.

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A Lincolnesque statue of Chinggis Khan overlooks Ulaanbaatar’s central square from the steps of the Government Building.

Change is happening quickly in this young democracy; just recently the capital city’s central square, Sükhbaatar Square, was officially renamed Chinggis Khan Square. With an abundance of valuable natural resources (gold, copper, uranium and molybdenum among them) and a resilient, well-educated, optimistic populace, Mongolia’s future looks bright.

 

Birds of Mongolia: Daurian Partridge

Daurina partridge pair n

We encountered these softball-shaped Daurian partridge (Perdix daurica) in the pre-dawn of a December trip to Mongolia’s Hustai National Park.

Any day we see a new species of bird or other animal is a good day. On a recent three-day trip to Hustai, we had several such encounters. Nothing was any cuter than these relatives of pheasants and quail that would have fit perfectly in our cupped hands.

daurian partridge back n

We startled them, a covey of 14, as they were feeding on seeds on the coldest morning to date this winter in Mongolia. Maybe it was the sub zero (Fahrenheit) temperatures, or the fact that none of us – including the birds – were fully awake. But uncharacteristically they let us hang around and snap a few photos in the blue morning twilight. The orange beard-like feathers and gray side whiskers are part of their fall and winter plumage. 

Daurian partridge bokeh n

Named for the Daurian region of Russia, the average Daurian partridge is about 11 or 12 inches (28 to 30 cm) from head to tail and weighs around one half to three quarters of a pound (225 to 340 grams). The main part of their diet consists of seeds, which are abundant on Mongolia’s steppe grasslands. Insects and berries also figure into their diet, when available. Partridge are ground nesters, having developed a long-term dislike of heights (such as tree branches) when, Daedalus (father of Icarus of Greek legend) threw his nephew Perdix off the Athena hill in a fit of anger. Not wishing to experience another such fall, members of genus Perdix avoid high places to this day. So the legend goes.

daurian partridge flying away n

But they do fly, and this is the more usual view of Daurian partridge. Twice, previously, while hiking the Mongolian steppe we’ve had our startled hearts stop in our chests as a thrumming whoosh of wingbeats exploded practically underfoot. Once the birds have flushed, it’s difficult to approach them again, although you can sometimes track them down by listening for their rix, rix, rix, call as they regroup. 

Daurian Partridge: Birds of Mongolia

Daurina partridge pair n

We encountered these softball-shaped Daurian partridge (Perdix daurica) in the pre-dawn of a December trip to Mongolia’s Hustai National Park.

Any day we see a new species of bird or other animal is a good day. On a recent three-day trip to Hustai, we had several such encounters. Nothing was any cuter than these relatives of pheasants and quail that would have fit perfectly in our cupped hands.

daurian partridge back n

We startled them, a covey of 14, as they were feeding on seeds on the coldest morning to date this winter in Mongolia. Maybe it was the sub zero (Fahrenheit) temperatures, or the fact that none of us – including the birds – were fully awake. But uncharacteristically they let us hang around and snap a few photos in the blue morning twilight. The orange beard-like feathers and gray side whiskers are part of their fall and winter plumage. 

Daurian partridge bokeh n

Named for the Daurian region of Russia, the average Daurian partridge is about 11 or 12 inches (28 to 30 cm) from head to tail and weighs around one half to three quarters of a pound (225 to 340 grams). The main part of their diet consists of seeds, which are abundant on Mongolia’s steppe grasslands. Insects and berries also figure into their diet, when available. Partridge are ground nesters, having developed a long-term dislike of heights (such as tree branches) when, Daedalus (father of Icarus of Greek legend) threw his nephew Perdix off the Athena hill in a fit of anger. Not wishing to experience another such fall, members of genus Perdix avoid high places to this day. So the legend goes.

daurian partridge flying away n

But they do fly, and this is the more usual view of Daurian partridge. Twice, previously, while hiking the Mongolian steppe we’ve had our startled hearts stop in our chests as a thrumming whoosh of wingbeats exploded practically underfoot. Once the birds have flushed, it’s difficult to approach them again, although you can sometimes track them down by listening for their rix, rix, rix, call as they regroup. 

A German Apple Pancake – Morning Rituals and Victuals

German apple pancake n

An inspiring breakfast: topped with a dollop of sour cream, this apple-filled pancake is like a mile-high crepe, as delicious as it is beautiful .

Morning rituals. Jack and I start every day with a hearty breakfast. This important meal is usually accompanied with a big mug of coffee or tea and a selection of a few poems, which, lucky for me, are read to me by my favorite reader.  A day that starts with healthy fuel for the body and sustenance for the mind is likely to be positive and fruitful (wink).

Our breakfast menus traditionally include items like nourishing hot cereals, egg dishes, or something freshly baked. This morning’s menu came straight from the only baking recipe book I have with me here in Mongolia, The Williams-Sonoma Baking Book. If you are only going to have one recipe book, I highly recommend this one. It includes many foundational recipes for breads and desserts which can be easily modified or experimented with. I followed the German Apple Pancake recipe to the T. It came out perfectly. I am already dreaming of this mile-high pancake with farm fresh pears featuring galangal as the centerpiece spice.

German Apple Pancake

Ingredients

  • 5 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup granulated sugar (plus 1 tsp)
  • 1/3 cup all purpose flour
  • 1 tsp baking powder
  • pinch salt
  • 1 1/2 tbsp unsalted butter
  • 2 large apples, cored and cut into wedges 1/4 inch thick (6 mm). I used Fuji apples.
  • 1 tsp ground cinnamon
  • 1 tsp confectioners’ sugar (optional)
  • 1/4 cup crème fraîche. I used 20% fat yogurt.

Instructions

  1. Using a blender, or a stick blender, mix eggs, vanilla, and 1/2 cup sugar for about 5 seconds.
  2. Add flour, baking powder and salt. Blend for an additional 10 seconds. Set mixture aside.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Place a 10-inch (25 cm) ovenproof, nonstick frying pan over medium heat and add butter.
  5. When the butter is heated, add apples and sauté until softened, about 4-5 minutes.
  6. Sprinkle apples with cinnamon and remaining 1 tsp of sugar. Stir over heat until apples are evenly covered with cinnamon and sugar.
  7. Move the apples so that they are evenly spread in the pan.
  8. Pour batter over top of apples.
  9. Reduce heat to medium-low and cook until bottom is firm, about 8 minutes. You will notice the edges are set.
  10. Transfer pan to oven and bake until the top of the pancake is firm, about 10 minutes.
  11. Remove pan from oven. Invert a flat plate over frying pan and flip the pancake onto the plate.
  12. Cut the pancake into 4 wedges and transfer wedges to individual plates. Dust each portion with confectioners’ sugar. Place a dollop of crème fraîche on each wedge and serve immediately.
  13. This pancake may inspire someone to read you poetry after they are finished eating their breakfast!

Sea Buckthorn Berry Almond Cake

sea buckthorn almond cake n

Moist, sweet almond cake with tart sea buckthorn berries baked in – served atop warm vanilla bean custard, this is a sophisticated and  flavorful dessert. Serve with sea buckthorn wine or an ice wine.

Berries are our favorite fruits. In Mongolia, we have added a new berry to our culinary collection – sea buckthorn. With 15 times the vitamin C of oranges, it’s no wonder Mongolians have long sought out this berry for its healthful benefits! We found the berries we used in this cake in our local grocery store. We’ll be on the lookout for this hardy plant in the fall in order to harvest our own.

This almond cake lends itself to pairing with a tart fruit such as currants. I made a cranberry version earlier which I adapted for the sea buckthorns. The almonds and the almond extract give the cake a delicious base that would work with a number of flavors. The cake is delicious without fruit as well.

Sea Buckthorn Berry Almond Cake

Ingredients

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/4 tsp salt
  • 1/2 cup whole almonds pulverized to the consistency of coarse flour
  • 1/2 cup unsalted butter, melted
  • 3 eggs, well beaten
  • 3 tsp almond extract
  • 1/2 tbsp dried orange zest or 1 tbsp fresh orange zest
  • 2 cups sea buckthorn berries (or another tart berry like cranberry)

Directions

  1. Preheat oven to 350 degrees F (175 C). Grease a 9-inch springform pan.
  2. Combine the flour, sugar, and salt in a medium bowl.
  3. Mix in almonds.
  4. Stir in butter, beaten eggs, almond extract, and orange zest.
  5. Fold in some of the berries. Reserve some to sprinkle on top of cake.
  6. Spread the batter into the greased pan.
  7. Sprinkle remaining berries atop cake. Slightly press them into batter.
  8. Bake for 40 minutes, or until a wooden pick inserted near the center comes out clean.
  9. Serve warm with whipped cream, ice cream, or warm vanilla custard.

Urban Birding in the World’s Coldest Capital City: A Winter Walk along Ulaanbaatar’s Tuul River

redpole on dark background 2 n

Redpoll, (Acanthis flammea)                                     Mongolian: Дөлөн цэгцүүхэй,

On a December morning with temperatures hovering around -13 degrees Farhenheit (-25 C) we fueled up with bacon and grits and walked from our apartment to the nearby Tuul River to check out the local bird scene.

Ulaanbaatar from frozen tuul n

Mist gently lifts from a patch of open water on Mongolia’s Tuul River. Along the shoreline to the right, frosted willows appear as sprays of white. In the background, dawn arrives on Ulaanbaatar, a rapidly growing city of just over one million inhabitants doing their best to stay warm with the country’s abundant coal. 

great tit ground n

Great tit, (Parus major)                                               Mongolian: Их хөхбух

Relatives of the familiar chickadees of North America, these are one of the more common and colorful passerines in and around Ulaanbaatar.

azure tit on tree n

Azure tit, (Parus cyanus)                                               Mongolian: Номин хөхбух

Abundant but more shy than great tits, these beautiful little birds are seldom seen in the city itself, but we saw several during our walk along the Tuul.

penduline tit nest n

We found two of these mitten-shaped nests – the work of white-capped penduline tits, (Remiz coronatus), (Бургасны ураншувуу). Like the buds of the tree it’s hanging from, the nest is dormant. Although the birds who made this nest will not use it again, male penduline tits, which arrive before females in the spring, use abandoned nests as indicators of suitable breeding habitat. Some Mongolians and other Asians hold a belief that these nests have medicinal powers – a belief unsupported by science – and collect them, a practice which has directly resulted in a decline in penduline tit numbers.

eurasian tree sparrow front n

Eurasian tree sparrow, (Passer montanus)                   Mongolian: Хээрийн бор шувуу

Much like pigeons, tree sparrows seem to show up wherever humans live. Presumably these friendly little birds have essentially co-evolved with people. Within the city of Ulaanbaatar they occur in flocks in a variety of habitats. But along the Tuul River, their numbers thin as passerines more adept at thriving without the spoils of humans outcompete them. By the time one crosses the river and enters the forests of Bogd Kahn Mountain, tree sparrows are almost entirely replaced by tits, finches, nuthatches and other birds.

eurasian magpy shimmering n

Eurasian (or common) magpie, (Pica pica)                  Mongolian: Алаг шаазгай

In urban settings magpies are often quite approachable, however the magpies along the Tuul proved wary. We worked to get this photo of a bird puffed up against the cold, a streak of emerald-green shimmering along the length of the tail. Generally scavengers and foragers, the magpie’s hooked beak is a tell-tale sign that it will assume the role of predator given the opportunity.

carrion crows wings n cadis n

Carrion crows, (Corvus corone)                                         Mongolian: Хар хэрээ

We found a group of crows targeting caddisfly larvae in a shallow riffle that hadn’t yet frozen, as is evident by the caddisfly casing in the beak of the bird on the left. The crows were using the edge of the ice to access this bounty. Perhaps they learned this behavior by observing dipper birds, a species that also frequents open water such as this during winter to feed on insects and small fish.

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Scattered across the ice near the riffle where the crows were feeding, we found a number of empty caddis larvae casings. The larva that built this home from fragments of wood and tiny pebbles probably belongs to the Northern case maker group, family Limnephilidae. The fact that caddisflies are apparently abundant in this stretch of the Tuul indicates that despite urban development, water quality remains good.

white throated dipper Tuul n

White-throated dipper, (Cinclus cinclus)                  Mongolian: Гялааномруу хараацай,

Bee-like rapid wingbeats and an electric buzzing cry alerted us to the presence of a dipper bird near the same water the crows were using. What threw us was the flash of white as the bird zoomed by; in America and Japan we’d seen only brown dippers. This one disappeared under the icy water and came up with a fairly large minnow. Any day we can check off a new species is a good day.

The mix of willows, poplars, cottonwood and pines along the banks of the Tuul, as well as the river itself, constitute a biologically rich greenbelt in the heart of a rapidly growing city. Here’s to hoping that the citizens of Ulaanbaatar recognize what a treasure this is and insist on its protection.

We invite comments, corrections, discussion and further information from our readers.

Chocolate Orange Pecan Crinkle Christmas Cookies

chocolage orange pecan crinkle cookies n

Who can resist a cookie with a powdery sugar overcoat and dark chocolate peeking out from the crinkles?

When I was young, I would seek out those chocolates the shape of an orange that had to be banged on a table in order to get the slices to come apart – Terry’s Chocolate Orange, I think they were called. The reward? Delicious orange-slice-shaped wedges of chocolate infused with orange flavor. With this holiday favorite in mind, I added essence of orange to my chocolate crinkles. I also put in chopped pecans for another layer of flavor and a little crunch. Voila, a new holiday favorite is created!

Chocolate Orange Pecan Crinkles

Ingredients

  • 1 cup Dutch process cocoa powder
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1 tsp pure vanilla extract
  • 1 tsp orange extract
  • 1/2 tbsp orange zest
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup chopped pecans
  • 1/2 cup confectioner’s sugar

Directions

  1. In a large bowl, whisk together cocoa powder and granulated sugar.
  2. Stir in vegetable oil.
  3. Mix in eggs, one at a time.
  4. Stir in vanilla and orange extracts and zest.
  5. Sift flour, baking powder and salt into the cocoa mixture.
  6. Fold in chopped pecans.
  7. Refrigerate for about 45 minutes so the dough is nice and firm.
  8. Place confectioner’s sugar in a zip top bag.
  9. Preheat oven to 350 degrees F (175 C). Line a baking sheet with parchment paper.
  10. Using a cookie scoop, or a small ice cream scoop, scoop out a dough ball and drop it in the confectioner’s sugar, making sure it is well covered.
  11. Place sugar covered dough balls on parchment-lined baking sheet. Repeat until you’ve filled a baking sheet with 12 cookies.
  12. Bake for 15 minutes. Let cool on baking sheet for a minute before removing to wire rack.

Makes 30 generous cookies.

Smokey Chipotle Meatloaf with Poached Egg on Pan-Fried Beer Bread: Now That’s a Meatloaf Sandwich!

meatloaf sandwich poached egg n

Egg yolk flowing like lava over delicious meatloaf and melted gouda cheese. We haven’t even put the chipotle sauce on yet… 

My grandmother made meatloaf. My mother made the same meatloaf. Ground beef, an egg or two, breadcrumbs, milk, a dash of salt, a few grinds of pepper. Put it in a loaf pan, top it with ketchup, bake it, slice it, serve it with mashed potatoes. Not as tasty as a grilled hamburger… In fact, those meatloaf recipes of the past weren’t as good as a lot of things, and so for many of us this traditional dish has fallen by the wayside.

Time to look at meatloaf in a new way. Think of the following recipe as a foundation to come up with your own twist on this iconic American comfort food.

We served slices of the finished meatloaf on pan-toasted beer bread, one side of which was covered with melted gouda cheese. The poached egg on top – not an idea original to us – was perfect. After five miles of hiking through the city of Ulaanbaatar on a sunny, sub-freezing day in Mongolia, we had little difficulty polishing off these hot, hearty sandwiches.

Smoky Chipotle Meatloaf Sandwich

Ingredients

  • 1/3 pound thick-cut bacon, diced small
  • 1 tbsp olive oil
  • 3/4 cup onion diced fine
  • 3/4 cup yellow or orange bell pepper diced fine
  • 1 large egg
  • 1 cup diced crimini mushrooms (or other fresh mushroom)
  • 1/2 tbsp soy sauce
  • 1/2 tbsp Worcestershire sauce
  • 1/2 tsp powdered chipotle chili pepper
  • 1/2 tsp smoked paprika
  • 1/2 tbsp dry oregano
  • 1 tsp smoked sea salt (or use regular salt)
  • a few grinds black pepper
  • 1 1/2 pounds ground beef
  • 2 cups fresh bread crumbs
  • 2 cups grated mozzarella
  • 1/2 cup milk
  • 1/2 cup chipotle barbecue sauce (see recipe below)

Directions

  1. Grease a 9″ x 5″ loaf pan with butter. You will need a sheet of aluminum foil to cover this pan.
  2. Set oven rack to center position and preheat oven to 350 degrees F (175 C).
  3. In a pan over medium heat, fry bacon until thoroughly cooked but not crisp. Remove bacon and set aside. Save bacon grease in pan.
  4. Over medium heat, add olive oil to bacon grease. Add diced onions and cook for about 1 minute, stirring occasionally. Add diced bell peppers and continue cooking and stirring occasionally till onions turn translucent and bell peppers are soft. Remove onions and bell peppers from pan and set aside to cool.
  5. Place egg in a large bowl. Add soy sauce, Worcestershire sauce, powdered chipotle, paprika, oregano, salt and black pepper. Whisk together.
  6. To the egg mixture, add all remaining ingredients except the barbecue sauce. Gently fold everything together with your hands. Keep in mind that while you do want everything evenly mixed together, the less you handle the ground beef, the better the texture of your baked loaf will be.
  7. Place meat mixture in greased loaf pan, pressing down as you would a hamburger. Slightly indenting the center will result in a finished loaf with a more even top, as the center will rise when baking.
  8. Top the loaf with chipotle barbecue sauce, cover pan with aluminum foil and place in oven.
  9. Bake for 20 minutes. Remove foil and continue baking for 40 minutes.
  10. Remove loaf from oven. Let rest for 10 minutes. Gently flip the loaf out onto a serving platter.
  11. Melt a slice of gouda cheese on pan-fried toast made from rustic bread. Place a slice of meatloaf on the toast with the cheese, slather the other slice of toast with additional chipotle barbecue sauce, place a poached or easy-over egg atop the meatloaf and dig in.

Chipotle Barbecue Sauce

Ingredients (When adding the seasonings, begin with a little and add more to taste.)

  • 6-ounce can tomato paste
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 2 cloves minced garlic
  • 1/2 tsp smoked sea salt
  • 1 tsp dry oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp powdered chipotle chili pepper
  • couple grinds black pepper
  • water, as necessary, to achieve desired consistency. The sauce should be fairly thick.

Directions

  1. Combine ingredients in a pot.
  2. Simmer over low heat for about 10 minutes, stirring frequently.

Pan-fried Toast

  1. Place about 1 tbsp of good olive oil in a frying pan for each slice of bread to be toasted.
  2. Over medium heat, bring oil to a soft sizzle.
  3. Reduce heat to medium-low and place the bread slices in the pan and fry for about 2 minutes on each side, until surface is golden and crispy.
  4. For an extra kick of garlic, coat one side of each slice with olive oil and top with minced garlic. Take care not to burn the garlic. This is a family favorite.

Blueberry Crunch Muffins – Betcha Can’t Eat Just One! Makes a Great Cake, Too

blueberry streusel cake n

A slice of moist cake stuffed with blueberries and topped with crunchy streusel makes for a great start to any day.

Jack says muffins are cake. Whether you use fresh or frozen blueberries, a batch of these muffins is easy to whip up anytime. They’re a favorite with fried eggs and fresh fruit for a tasty, satisfying brunch. Today, I made the recipe again, but in a 9-inch springform pan for a lovely snack to go with afternoon tea. A warm slice of this cake with a scoop of vanilla bean ice cream would be an indulgent way to end a dinner – and an absolutely wrong way to begin your day!

Streusel-Topped Blueberry Muffins

Ingredients

Muffin dough

  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1/3 cup plain yogurt
  • 1 cup fresh blueberries or thawed frozen blueberries

Streusel Topping

  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup unsalted butter, melted
  • 1 1/2 tsp ground cinnamon
  • 1/8 tsp nutmeg

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin tin or line with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder in a large bowl.
  3. Mix oil, egg and yogurt in a medium bowl.
  4. Stir oil mixture into flour mixture until just mixed.
  5. Fold in blueberries.
  6. Fill muffin cups right to the top.
  7. Mix together streusel topping ingredients.
  8. Place even amounts of topping on each muffin.
  9. Bake for 20 minutes in a preheated oven. A wooden stick inserted into center of muffin will come out clean when muffins are done.

Makes 12 streusel-topped blueberry muffins.